Wednesday, February 16, 2011


A variety of salad greens

4 fresh figs

2 large cooked beet roots

Parmesan cheese shaved slices

Pine nuts

Pomegranate seeds

Line a flat platter with salad greens. Peel the figs and cut them crosswise and open like flower. Place around the greens. Slice the beet roots and arrange all over the top of the salad. Sprinkle pine nuts and pomegranate seeds. Finally add the fresh parmesan slices on top.


¼ cup olive oil
2 tsp balsamic vinegraitte
1 tsp fresh squeezed lemon juice
1 Tbs honey
1 garlic clove pressed

2 Tbs dizon mustard
Salt and pepper to taste

Mix above dressing ingredients by whisking in a glass bowl the salt and vinegar with lemon. When salt is dissolved add the mustard, garlic, honey, pepper. Start whisking the dressing by adding the olive oil in a very steady but small stream. The dressing should now thicken almost like gravy. If the room is too warm it will not emulsify properly. Place it in the fridge for a moment and start adding oil again. Correct to your taste and make enough salad because there is something wrong with this dressing. Wherever you add it….there is not enough of it. Seriously.

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